My dad has been here visiting us from the UK and being a keen fisherman, he arranged a days fishing trip on Lake Erie and brought home a lovely fillet of Pickerel (otherwise known as Walleye) caught by himself. so I decided to use it in a curry.

My dad thought the dish I put together was delicious (and probably would of never of guessed that it was a dish healthy and low in fat), so I hope anyone who tries it will be equally impressed. For those that can’t get this fish, it would probably work well with Tilapia or an equally meaty type of fish.

Pickerel and Scallop Curry

Slimming Eats Recipe

Serves 3

Extra Easy –  2 syns per serving

Original – 2 syns per serving

Ingredients

450g of pickerel (or similar meaty fish)

225g of scallops

1 tablespoon of canola oil (or similar oil) (6 syns)

approx 12 cherry tomatoes halved

1 onion, finely chopped

2 cloves of garlic, crushed

heap teaspoon of freshly grated ginger

1 teaspoon of mustard seeds

2 teaspoons of chilli powder

1 teaspoon of turmeric

1 teaspoon of garam masala

1 teaspoon of cumin

1 teaspoon of ground coriander

3 tablespoons of tomato paste

Frylight or Pam spray

Salt

fresh finely chopped coriander to serve

Method

Add  half of the oil to a pan over a medium heat and  fry the pickerel and scallops until lightly golden, remove and set aside.

Add the remaining oil and the mustard seeds, and once they start to pop, add in the onion, garlic and ginger

Add all the spices and tomato paste and mix thoroughly.

Add the cherry tomatoes and approx  200ml of water. You don’t want the sauce to become too dry, so add more water if needed.

Once the tomatoes have softened, add the fish and scallops back to the pan and simmer on a low heat for approx 5 mins, to ensure the fish is fully cooked. Season as needed with salt.

Serve topped with some freshly chopped coriander.

If on an Extra Easy day you can serve with some rice.

Enjoy!!!